Ever since I made that delicious Korean Bibimbap Rice Bowl from Hello Fresh, I’ve been addicted. I was inspired to come up with a bowl of my own. This garlic and ginger soy glazed salmon bowl is EFFING DELICIOUS! My whole family went all the way in on this one, even fighting over whatever scraps were leftover. The main thing I love about dishes like this, is that you can add in whatever you like. Use up any veggie in your arsenal that is about to go bad, and you can totally use any type of rice, rice substitute or noodle as the foundation. Because I tend to be extra sometimes, I had to throw in some gari (sushi ginger) and avocado (I always have some). Don’t worry if you don’t have something, just leave it out. Rice Bowl Basics Again, the objective here is to use whatever you have on hand. Everything is designed to cook very fast, so proper tools are a must. You should absolutely have a good-quality non-stick skillet on hand for ease. You’re going to “stir-fry” all the veggies very quickly and set them aside. I love using this dry-cure method for my salmon that I learned from Chef Steps. Dry curing with kosher salt and sugar helps firm the texture of the salmon and give it a deeper flavor. The sear is unreal when you do this. And the inside of the fish stays moist and perfectly cooked. Low-carbing it? Use cauliflower rice, or skip the rice altogether. You could also use any type of noodle you prefer. The salmon is the star here, so everything else is just background music. Can’t find Gari or Furikake? No worries. But check your local Asian or International supermarket. They not only always have these things, but they’re significantly cheaper than the big chain stores. I think you may even find Furikake at Walmart, if I’m not mistaken. I cannot stress how incredibly delicious this meal is. It was really fun to make. Sure, lots of prep, but effort goes into a good meal. And this will keep you full for hours! Give it a try. While you’re here, try my Broiled Grab and Corn Cakes. Ok bye.